Ingredients
1 lb eggplant
1 tsp chopped garlic
1 tsp chopped ginger
1 cup shallots diced
1 tbs tomato paste
1/2 cup water
1 tsp paprika
salt and sugar to taste
Directions
- Deep fry, pan fry or roast eggplant, season with salt and set aside.
Making the filling
- heat the oil add shallots , garlic, ginger and paprika and sauté till shallots are a golden brown
- add tomato paste and water cook on low flame till the sauce is a beautiful thick paste
- stuff eggplant with the paste.
Persimmon Chutney
(inspired by the flavors of Kerala)
Ingredients
4-5 fresh Georgia persimmons (you can eat the peel, just remove the leafy top)
1 bunch Haureki Turnips
1 sweet onion
3 fresh bay leaves or dried
1 tablespoon ginger (julienned)
1 cinnamon stick
4 star anise
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon salt
2 tablespoons sugar
4 tablespoons vegetable oil
Directions
- Sauté onion & ginger in oil until they are golden brown.
- Add bay leaves, cinnamon, star anise, mustard seeds, cumin seeds, paprika, salt and sugar and cook for about 3 minutes. Add the persimmons and chopped turnips and cook for 5 minutes
